Print Options

 
 
 Print
Italian Sausage Minestrone for Two Recipe

Italian Sausage Minestrone for Two Recipe

This no-fuss minestrone is perfect family fare on chilly days. Feeling daring? Substitute a can of butter beans or pinto beans for one of the cans of cannellini beans. I serve it with warm with crusty French bread for dipping into the broth.—Elizabeth Renteria, Vancouver, Washington
TOTAL TIME: Prep: 20 min. + freezing Cook: 1-1/4 hours YIELD:3 servings

Ingredients

  • 1/4 pound Johnsonville® Mild Ground Italian Sausage
  • 1/3 cup chopped carrot
  • 1/4 cup chopped celery
  • 3 tablespoons chopped onion
  • 1 garlic cloves, minced
  • 2-1/4 teaspoons olive oil
  • 1-3/4 cups reduced-sodium chicken broth
  • 3/4 cup cannellini or white kidney beans, rinsed and drained
  • 3/4 cup undrained fire-roasted diced tomatoes
  • 1 bay leaf
  • 3/4 teaspoon Italian seasoning
  • 3/4 teaspoon tomato paste
  • 1/4 cup ditalini or other small pasta
  • Shredded or shaved Parmesan cheese

Directions

  • 1. In a Dutch oven, cook sausage over medium heat until no longer pink; drain.
  • 2. In the same pan, saute the carrots, celery, onion and garlic in oil until tender. Stir in the broth, beans, tomatoes, bay leaf, Italian seasoning, tomato paste and sausage. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  • 3. Stir in ditalini; return to a boil. Reduce heat and cook, uncovered, for 6-8 minutes or until pasta is tender. Serve with cheese. Yield: 3 cups.

Nutritional Facts

1 cup equals 296 calories, 16 g fat (5 g saturated fat), 29 mg cholesterol, 875 mg sodium, 26 g carbohydrate, 4 g fiber, 12 g protein.